100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna - Test Bank $27.25   Add to cart
Quickly navigate to
Preview
  2.  
  3. Nutrition
  4.  
  5. Nutrition
  6.  
  7. Nutrition

Exam (elaborations)

Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna - Test Bank
 6 views  1 purchase
  • Course
  • Nutrition
  • Institution
  • Nutrition

Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna - Test Bank

Preview 4 out of 513  pages

Document information

  • November 25, 2023
  • 513
  • 2022/2023
  • Exam (elaborations)
  • Questions & answers

Subjects

  • testbank
  • completetestbank
  • nutrition
  • 6th edition
  • by debruyne pinna
  • nutrition for health and healthcare 6th edition
  • nutrition for health and healthcare

Written for

  • Nutrition
  • Nutrition
  • Nutrition
All documents for this subject (1859)

Seller

avatar-seller
evileye251

Reviews received

Content preview

,True / False

1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Remember

2. An excess intake of protein can never lead to becoming overweight.
a. True
b. False
ANSWER: False
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Understand

3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount
of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Remember

4. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the
recommendations are set near the top end of the range of the population’s estimated average requirements.
a. True
b. False
ANSWER: True
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand

5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and
groups.
a. True
b. False
ANSWER: True
REFERENCES: 1.3 Nutrient Recommendations

,LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand

6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Understand

7. Bioactive food components, or phytochemicals, may increase the risk of cancer.
a. True
b. False
ANSWER: False
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food
choices.
KEYWORDS: Bloom's: Understand

8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product
contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.
a. True
b. False
ANSWER: True
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply

9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat
per serving. This product can legally make this claim.
a. True
b. False
ANSWER: False
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply

10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie
provides 70 kcalories. This product can legally make this claim.
a. True
b. False
ANSWER: False

, REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply

11. Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or
nonexistent.
a. True
b. False
ANSWER: True
REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition
LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition information can be
identified.
KEYWORDS: Bloom's: Remember

Multiple Choice

12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit
b. associations
c. values.
d. emotional
state
e. age
ANSWER: b
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food
choices.
KEYWORDS: Bloom's: Remember

13. Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:
a. a desire for sour tastes.
b. significant nutritional
value.
c. tastes for salt and sugar.
d. a craving for protein.
e. avoidance of organic food.
ANSWER: c
REFERENCES: Bloom's: Understand
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food
choices.
KEYWORDS: Bloom's: Understand

14. You are at a friend’s house and he offers to share a snack. You eat some even though you aren’t hungry primarily
because of:
a. emotional state.
b. associations.
c. social
interaction.

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller evileye251. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $27.25. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

79271 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 14 years now

Start selling
$27.25  1x  sold
  • (0)
  Add to cart